Moroccan Chicken Pasta

First, get a pot of water on to boil for the pasta. Salt it generously.

Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Add the Chicken Tenders (1 lb) and let it cook through completely for about 4-5 minutes.

While it cooks, season it well with Ras el Hanout (1 tsp) Ground Turmeric (1 tsp), Ground Coriander (1/2 tsp), Ground Cumin (1/2 tsp), Paprika (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch). When it's done cooking, transfer it to a plate.

Add in the Butternut Squash (2 cups) and let it start to soften for a couple of minutes. Then stir in the Onion (1/2), Garlic (3 cloves), Fresh Cilantro (1 Tbsp), and Cashew Nuts (1/2 cup). Let them get fragrant for a few more minutes.

Sprinkle in the All-Purpose Flour (2 Tbsp). This will thicken everything, let it cook off for a couple of minutes.

Finally pour in the White Wine (2 Tbsp), Chicken Stock (2 cups) and Milk (1/2 cup) and stir it well. Add in the remaining Ras el Hanout (1/2 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch), along with the Sun-Maid Raisins (1/3 cup).

Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes.

Meanwhile, the water should be boiling. Add the Pasta Shells (1 lb) and cook until tender, for about 8 minutes or so, and then drain it.

Stir the cooked pasta gently into the sauce until the shells are coated.

Scoop into pretty bowls and serve immediately! Enjoy!!